Title: JO PARODI’S BAGNA CAULDA
Categories: Appetizers, Dips, Sauces, Italian
Yield: 4 servings

——————————–BAGNA CAULDA——————————–
2 c Oil, Olive
1/2 c Butter
3 Garlic cloves; crushed
2 cn Anchovy fillets

——————————–FOR DIPPING——————————–
Cucumbers; peeled,
-cut in half, then quartered
Fennel
-cut in slender wedges
Mushrooms
Celery; cut in 2 inch pieces
Bread, French
– cut in 3 inch cubes

Heat together the olive oil, butter and garlic. Add the anchovy
fillets and simmer for one hour. Keep warm over low heat or a hot
plate, as each guest dunks vegetables in the hot dip, and don’t
forget the French bread.

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Title: Chocolate-Oatmeal Raisin Cookies
Categories: Cookies
Yield: 1 servings

1 pk ; €
1 lb Cake mix
3/4 c Vegetable oil
2 Eggs
1 ts Vanilla extract
1/2 ts Cinnamon
1 c Quick cooking oats
3/4 c Chocolate-covered raisins

Recipe by: Sue Klapper Preheat oven to 375. In a large bowl, combine cake
mix,
oil, eggs, vanilla, and cinnamon; beat with an electric mixer until
smooth.
Stir in oats and raisins. Drop tablespoonfuls of dough about 2inches apart
on an
ungreased baking sheet. Bake 8 to 10 minutes or until edges are light
brown.
Transfer to a wire rack to cool completely. Yield:
about 4 dozen cookies. From: Quick Gifts of Good Taste.

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OLD-FASHIONED POPCORN BALLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : S_Living Appetizers
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Firmly packed dark brown sug
3/4 c Light corn syrup
3/4 c Water
1/2 ts Salt
1/2 c Butter or margarine
1 t Vanilla extract
6 Quarts popped corn

Halloween. Combine sugar, corn syrup, water, and salt
in a saucepan; cook over low heat, stirring gently,
until sugar dissolves. Cook over medium heat, without
stirring, to hard ball stage (254 degrees). Remove
from heat, and stir in butter and vanilla.Place popped
corn in a large pan. Pour hot syrup over top, stirring
well with a wooden spoon. Grease hands with butter,
and shape mixture into balls. Place on wax paper to
dry. Wrap in plastic wrap, and store in a cool, dry
place. Yield: about 2 dozen.

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CRAB SOUP WITH SHERRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Shallot,finely minced
2 tb Butter
1 t Flour
5 c Milk,warm
1/4 ts Worcestershire sauce
1/8 ts White pepper
1 lb Crab meat,flaked
1 Egg yolk,beaten
Salt
1/2 c Sherry,at room temperature
Lightly salted whipped cream
Paprika

1. Saute the shallots in the butter in the top of a
double boiler over direct heat until very soft but not
browned. Stir in the flour. Add the warm milk slowly,
stirring as added. Place over simmmering water, add
Worcestershire sauce, pepper, and crab meat. Let cook,
stirring frequently, over, not in, simmering water for
15-20 minutes. (May be made ahead at this point up to
about 1 hour before serving.) Cover and keep over hot
water. stirring occasionally.
2. Add a little of the hot soup to the beaten egg
yolks and stir mixture back into soup. Season to taste
with salt. Add the sherry and heat to steaming hot.
3. To serve, ladle soup into warm bowls. Top each
serving with a little whipped cream, sprinkle with
paprika, and serve at once.

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Title: Stuffed Figs
Categories: Fruits, Desserts
Yield: 1 recipe

Combine thinly shaved equal quantities of candied orange peel, candied
lemon peel, candied cherries and coconut, allowing a teaspoon of shavings
to each fig. Cover with orange juice, cover the dish, and let stand 3 to
4 hours. Slit stewed, chilled California dried figs, insert drained
stuffing. Allow 4 or 5 figs for each serving. Serve with a little of the
syrup from stewing, and cream, as a dessert.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Apple Cake in a Jar

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GWEN HUBBARD CMGD13A
1 tsp CINNAMON
2/3 c SHORTNING
3 c APPLES — grated
1 1/2 tsp SALT
2 tsp BAKING SODA
2 2/3 c SUGAR
2/3 c RAISINS
3 c FLOUR
1/2 tsp BAKING POWDER
4 ea EGGS
2/3 c CHOPPED NUTS
2/3 c WATER

MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN.
STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS.
GREASE THEM WITH SHORTNING. FILL THE JARS HALF FULL AND BAKE ON THE MIDDLE
WIRE
WIRE RACK IN THE OVEN.
BAKE FOR 45 MINUTES AT 325 DEGREES. AS SOON AS THE CAKE IS DONE, REMOVE THE
BOTT
LES FROM THE OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE CLEAN WITH CLOTH
AND
PUT ON THE HOT STERILIZED LIDS.
SCREW DOWN THE BANDS AND LET COOL. IMPORTANT– DO NOT USE SMALL MOUTH JARS. DO
NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE SEALED JAR, IT WILL
PULL
AWAY FROM THE SIDES OF THE JAR AND COME OUT EASILY WHEN READY TO SERVE. SLICE
AND SERVE WITH LEMON SAUCE. LEMON SAUCE 2 TBLS.
CORNSTARCH 2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP. FINELY
GRATED
LEMON RIND PINCH OF SALT 2 TBLS LEMON JUICE
1 CUP BOILING WATER IN A PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH, SUGAR,
A
ND SALT. GRADUALLY STIR IN THE BOILING WATER, STIRRING CONSTANTLY TO KEEP IT
SMO
OTH. CONTINUE STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING.
BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT, ADD BUTTER, LEMON RIND AND
JUICE. STIR THOROUGHLY.
SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS
THICKE
R AND MORE TART THAN THE USUAL LEMON SAUCE.

– – – – – – – – – – – – – – – – – –

Mushroom Butternut Squash Lasagne

Recipe By : Eating Well Sept/Oct 1996
Serving Size : 8 Preparation Time :2:00
Categories : Itailian Meatless Entrees
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces lasagna noodles — (dry or 1 lb. fresh)
10 sun-dried tomatoes — (not oil packed)
3/4 cup dried porcini mushrooms — (3/4 oz.)
1 1/3 cups skim milk
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
2 ounces reduced-fat cream cheese — (3 tablespoons)
1 cup spaghetti sauce
2 teaspoons balsamic vinegar
salt and pepper — to taste
2 teaspoons olive oil
1 onion — chopped
1 small carrot — chopped
2 cloves garlic — minced
12 ounces fresh mushrooms — (reg or wild)
1 1/2 teaspoons fresh rosemary — (or 1/2 tsp dried)
1/2 cup grated fresh Parmesan cheese
1 1/2 pounds butternut squash — peeled/thinly sliced

1. In a large pot of boiling water, cook noodles until barely tender (8
minutes for dried, 1 minute for fresh). Drain and rinse under cold water.
Spread the noodles on clean kitchen towels, cover with plastic wrap and set
aside.

2. In a small bowl, combine sun-dried tomatoes and dried porcini mushrooms.
Add 1 cup boiling water, cover and let stand for 10 minutes. Lift out the
tomatoes mushrooms and chop. Strain the soaking liquid through a fine sieve
and set aside.

3. In a saucepan, heat 1 cup of the milk over medium heat until steaming.
Meanwhile, put 3 tablespoons of flour in a small bowl and gradually whisk in
the remaining 1/3 cup of milk until smooth; whisk into the hot milk and stir
constantly over the heat until the sauce comes to a simmer and thickens.
Continue cooking and stirring for 1 minute. Remove from heat. Whisk in the
cream cheese, then 2/3 cup of the spaghetti sauce and the vinegar. Searson
with salt and pepper. Set aside.

4. In a large non-stick skillet, heat oil over medium-high heat. Add onions,
carrots and garlic and saute until soft, about 2 minutes. Add fresh mushrooms,
rosemary, and the reserved tomatoes and porcini; cook until the fresh mushrooms
are just wilted, about 2 minutes longer. Stir in the remaining 1 teaspoon of
flour. Add the reserved soalking liquid and the remaining 1/3 cup of spaghetti
sauce. Cook until the mixture thickens, about 1 minute. Remove from heat,
season with salt and pepper.

5. Preheat oven to 400 F. Lightly spray a 9 x 13 in baking sheet with cooking
spray or oil.

6. Smear the botom of the prepared dish with 1/2 cup of the sauce. Line
bottom with 1/4 of noodles (1 layer). Then spread 1/2 of mushroom mixuture
sprinkle with 2 tablespoons parmesan. Add 2nd layer of noodles, then the
squash (sprinkle with salt and pepper) and another 1/2 cup of the sauce. Add
3rd noodle layer, remaining mushroom mixure and 2 tablespoons of parmesan. Top
with remaining noodles and sauce, then remaining parmesan.

7. Lightly oil a large piece of aluminum foil or coat it with cooking spray,
and use it to tighly cover the baking dish. Bake the lasagne for 30 minutes,
uncover and bake for additional 10 to 15 minutes or until lightly brown and
bubbing. Let stand for 10 minutes before serving.

According to Eating Well: 325 calories 13 grams Protien, 6 grams fat (2.4
grams saturated) 58 grams carbohytdrates, 275 mg. sodium, 9 mg cholereal, 5
grams fiber.

According to Master Cook 512 calories 8.5 grams fat????

– – – – – – – – – – – – – – – – – –

ENGADINER GERSTENSUPPE / ENGADINE BARLEY SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Swedish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Ham or smoked tongue
8 oz Stewing beef
5 1/2 oz Barley
2 oz Haricot beans
8 oz Diced potatoes
1 Small cabbage
3 tb Cream
1 oz Flour

Bring ham, beef, barley and beans to boil in about 30 fl oz water, and
allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other
vegetables such as carrots and celery can be added if desired). After a
further hour’s cooking, thicken soup with cream previously blended with the
flour, bring to the boil once more, and serve. From TANTE HEIDI’S SWISS
KITCHEN, Eva Marie Borer / shared by Diane Duane

– – – – – – – – – – – – – – – – – –

Title: Spicy Gingerbread
Categories: Desserts, Heirloom
Yield: 1 Servings

1/2 c Shortening
1/2 c Sugar
2 Egg yolks
1 c Light molasses
2 1/2 c Sifted all-purpose flour
1 ts Salt
1 ts Cinnamon
1 ts Cloves
1 ts Ginger
1 c Boiling water
2 ts Soda
2 Egg whites, stiffly beaten
Whipped cream

Grease a 9 x 13 inch pan. Cream shortening, add sugar
gradually. Add 2 well beaten egg yolks. Add molasses
and stir. Sift together flour, salt and spices.
Dissolve baking soda in boiling water. Add baking
soda and water mixture alternately with flour to the
creamed mixture. Fold in stiffly beaten egg whites.
Bake at 350F for 45 minutes. Serve hot with whipped
cream for dessert. Source: Heritage Recipes ch.

—–

Title: PIGNOLI COOKIES
Categories: Cookies, Italian
Yield: 24 cookies

4 oz Pignolia
8 oz Almond paste, canned; cut
-into small pieces
2/3 c Sugar
2 Egg whites
1 ts Lemon peel, fresh; grated

Preheat oven to 325 F. Line a cookie sheet with foil, parchment, or
heavy brown paper. Place pine nuts in shallow dish. In medium size
bowl beat almond paste, sugar, egg whites and lemon peel with
electric mixer until smooth. With slightly wet hands form dough into
1 inch balls, using a heaping tsp for each. Press balls into nuts,
flattening balls slightly and coating one side. Place 1 inch apart on
prepared cookie sheet. Bake 22-25 min until golden brown. Cool
completely on cookie sheet or rack. Store tightly covered 2 weeks.

–Anita Silverman
recipe from some women’s magazine

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